Shrimp linguine pasta

Updated at: Sun, 18 Feb 2024 10:11:26 GMT

Step 1

Defrost the 500 g of shrimps.

Step 2

Remove the heads and shells, but leave the tail intact for a nicer presentation. To devein, use a small, sharp knife to make a shallow slit along the back side of the shrimp from the head to the tail in order to expose the vein and remove.

Step 3

In a deep pot, add 750 ml water, 1 vegetable bouillon cube and the shrimp heads and tails.

Step 4

Cover pot, bring to a boil and simmer for 15 minutes.

Step 5

Do not simmer any longer than this or your stock will become bitter (from the shrimp's acidity).

Step 6

When ready, drain the stock into a container and set aside until needed.

Step 7

Place apanover high heat.

Step 8

Drizzle some olive oil over the shrimp, season with salt and some freshly ground pepper.

Step 9

When your pan gets nice and hot add the shrimp and saute for 30'' seconds on each side.

Step 10

Do not cook the shrimp any longer so they can remain soft and juicy.

Step 11

Transfer to a plate and set aside.

Step 12

Place pan back over high heat.

Step 13

Coarsely chop an onion and add it to the pan.

Step 14

Add 2 tablespoons of olive oil, 1/2 a teaspoon of granulated sugar, a pinch of chili flakes.

Step 15

Thinly slice 1 clove of garlic and add it to the pan, add 20 ml of ouzo.

Step 16

While the ouzo evaporates, finely chop 2 ripe tomatoes and into the pan.

Step 17

Now your can add your stock and your pasta. Start mixing and lower heat to medium high.

Step 18

Simmer for 10 minutes while stirring often.

Step 19

When your sauce has thickened, add 50 g of butter and mix, the butter will help thicken your sauce further.

Step 20

Remove pan from heat.

Step 21

Add the shrimp, finely chop 4-5 basil leaves and sprinkle over the top, thinly slice 1 spring onion and sprinkle, grate the zest of 1 lemon and mix.

Step 22

Add some grated parmesan and mix again.

Step 23

If you would like to make a special presentation pick up some pasta with a carving fork, twist and place nicely on the middle of a plate.

Step 24

Add a sprig of basil, some grated parmesan, some freshly ground pepper and for a final touch, drizzle with some extra virgin olive oil.

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